11 March 2011

After making the cannoli cream for my fruit salad last weekend I found myself with a large amount of fresh ricotta leftover. I would be embarrassed to tell you how many times I have had ricotta spoil in my refrigerator, but this time I was determined to make good use of it by creating a tasty pasta dish.

This technique is so easy and yields such delicious results that I hope you'll add it to your winter repertoire once you've tried it. It is now my favourite method for winter tomatoes. While you're puttering around your house this weekend, tuck a pan of tomatoes in the oven, come back 45 minutes later, and have a peak. They will add a whole new dimension of flavour to your pasta dishes!

Not only does slow-roasting concentrate and caramelize the intense flavour of cherry tomatoes, but it also gives them a meatier, more robust texture. The roasted tomatoes become versatile ingredients, perfect for tossing into pasta or salads, layering on sandwiches and crostini, or just using as a terrific side dish for grilled or roasted meats. They keep in the refrigerator for a week (or longer, I suppose, if you can manage not to eat them all first), and you can freeze them, too. A bonus is the lovely tomato-infused olive oil left over after roasting; drizzle it over grilled vegetables or on crusty bread, or use it in a vinaigrette.

The technique is simple: spread them in one layer on a rimmed baking sheet, sprinkle with salt and herbs, and coat generously in olive oil. Roast slowly until the tomatoes are a deep, rich brown and very collapsed. You can certainly use this method in the winter months on less-than-ripe tomatoes that you would otherwise use as ping pong balls. They will remind you of lost sun-kissed summer days, and they will have intense flavour after roasting. This simple dish has turned out to be one of my favourite winter dishes of all time!

I am sending this dish over to Ruth for Presto Pasta Nights . Ruth at Once Upon a Feast just celebrated their 4 year anniversary. Can you believe it Ruth!!! You will always find a myriad of delicious dishes from lasagna to Pho on Ruth's Presto Pasta Night site. This week the event is being hosted by Debbi of Debbi Does Dinner. So get your healthy carbs on!!!

In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. Stir well.

Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes according to package directions. Drain and return to pot. Toss with the extra virgin olive oil. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes.

Add the ricotta cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.

Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately, with the Italian or French bread.

Serves 4 - 6

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I'm glad I'm not the only one who's forgotten about extra ricotta! :) This is a wonderful way to use it and hurry spring along. (My old Italian neighbor used to spread ricotta on toas -- didn't even bother to sweeten it; just said "Yum!")

Um, yeah. I've created a science project out of a tub of ricotta or two. (hangs head in shame). I'm so longing for summer cherry tomatoes. In fact, I'm whimpering. I love this dish, Val. Now, if I could find some decent cherry tomatoes at the supermarket...PS: I'm going to try making my own ricotta. Ina Garten made it look easy, so why not?!

Ever since I tasted the incredible flavor of roasted cherry tomatoes, I'm convinced that they are the perfect addition to pasta . . . so simple and yet so delicious! Here's hoping that warmer weather comes your way soon, Val.

I've also had ricotta sour in my fridge and it always makes me feel SO TERRIBLE! And makes me wish I'd just eaten it out of the jar and given into temptation. Sigh. THis pasta dish looks perfect! Definitely going to be my go-to the next time I've got some ricotta lying around!

YUM - it won't be long before you have fresh herbs to use from your own pots. Your suggestion about oven roasting the tomatoes is a perfect one for the relatively tasteless tomatoes we get all winter here in Canada - it sure makes the tomatoes POP!

Val, I know that this is the second comment that I've left on your Rotini recipe post, but I just wanted to stop by and say hello. I agree with you in that I'm longing for summer's freshness too. Thanks for your sweet comment!

This winter has been terrible! I have some ricotta leftover from a polenta lasagna I've made (although some of it has gone to my 11 month old, who loves it spread on toast. :) I think I have just enough to make a pasta similar to this on Wednesday, when I'm home alone for dinner. Thanks for the inspiration!

This recipe looks amazing! Last year, we planted our first garden and we were left with too many cherry tomatoes. I don't eat raw tomatoes and my husband could only eat so many himself! I know what I'll be using our extra tomatoes for this summer!

Thanks for sharing!

Coming over from Presto Pasta Nights hosted by Debbi Does Dinner Healthy and Low Calorie!

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.